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Italian Meringue Buttercream

Italian Meringue Buttercream
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Italian Meringue Buttercream is a light, fluffy, and silky frosting perfect for cakes and cupcakes. Made by whipping egg whites with hot sugar syrup, then incorporating softened butter, this frosting offers a balanced sweetness and a stable, creamy texture that holds up well even in warm conditions. Its versatility allows for easy customization with flavors like chocolate, fruit, or nuts, making it a sophisticated and indulgent choice for elevating your baked goods.

Ingredients

Scale

For Italian Meringue Buttercream

  • 4 large egg whites (room temperature)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 cup (227g) unsalted butter, softened and cut into chunks
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Prepare Your Ingredients and Equipment: Ensure egg whites are at room temperature and butter is softened but still cool. Have a candy thermometer ready to measure the sugar syrup temperature precisely.
  2. Cook the Sugar Syrup: In a saucepan, combine granulated sugar and water. Cook over medium-high heat until the syrup reaches 240°F (115°C), the soft-ball stage, necessary for stabilizing the meringue.
  3. Whip the Egg Whites: While the syrup cooks, beat the egg whites on medium speed until they form soft peaks, preparing them for the hot syrup without cooking.
  4. Add Hot Syrup to Egg Whites: Slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream while beating at high speed. Continue until the bowl feels cool and the meringue forms stiff, glossy peaks.
  5. Incorporate the Butter: Add softened butter one tablespoon at a time, mixing thoroughly between additions. The mixture may appear curdled at times; keep beating until smooth, creamy buttercream forms.
  6. Flavor and Finish: Once all butter is incorporated, mix in vanilla extract and a pinch of salt just until combined. The Italian Meringue Buttercream is now ready to spread or pipe on your cakes and cupcakes.

Notes

  • Use room temperature egg whites for quicker whipping and higher volume.
  • Add the butter slowly to avoid separation or curdling of the frosting.
  • Keep all tools clean and free of grease to ensure proper whipping of egg whites.
  • Monitor syrup temperature carefully with a candy thermometer for best results.
  • Use unsalted butter to control the salt levels precisely.

Nutrition

Keywords: Italian Meringue Buttercream, Light Frosting, Silky Buttercream, Cake Frosting, Cupcake Frosting, Meringue Buttercream

Find it online: https://homemademealz.com/italian-meringue-buttercream/